Aerated chocolate

1 cup tempered white chocolate couverture
1.75 tbsp. rapeseed oil
Heat the rapeseed oil to 86 F and fill into a 1 pint whipper together with the tempered white chocolate couverture. Screw on 1 N20 cream charger and shake vigorously. Spray onto baking paper, allow to solidify in the freezer and then chill.

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